Rhubarb Coffee Cake for a Crowd
Total TimePrep: 15 min. Bake: 40 min.
Makes2 coffee cakes, 18 servings, 9 per cake
- 1/2 cup shortening
- 1-1/2 cups packed brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups diced fresh or frozen rhubarb, thawed
- 1/2 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
- Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 slice: 251 calories, 10g fat (3g saturated fat), 22mg cholesterol, 162mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 3g protein.
Apr 22, 2012
This was very good and I will definately make it again. It made so the house smell so good while it was cooking.
Jan 25, 2011
Have made it several times and it always disappears quickly. It's always better after sitting for a couple of hours or even overnight. When using frozen rhubarb I increase the rhubarb by 1/2 cup.
Mar 28, 2010
Greeted at work with a clean pan within 2 hours of bringing it in. Wonderful, easy recipe!
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